Vegan Classic Beef Chili
Savor the comforting flavors of a hearty classic with this Vegan Classic Beef Chili, a plant-based twist on the beloved family favorite. Packed with rich, bold spices like chili powder, cumin, and smoked paprika, this recipe features tender vegetables, protein-packed kidney and black beans, and savory plant-based ground “beef” crumbles simmered in a robust tomato base. Ready in just an hour, it’s a healthy, satisfying option perfect for chilly evenings or casual gatherings. Garnish with creamy avocado slices and fresh cilantro for a burst of color and extra flavor. This vegan chili is every bit as fulfilling as its traditional counterpart while being entirely meat-free, making it an ideal dish for both vegans and those exploring plant-based meals.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 units garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large carrot, peeled and diced
- 1 large celery stalk, diced
- 16 ounces plant-based ground "beef" (or crumbles)
- 28 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 unit bay leaf
- 0.25 cup fresh cilantro, chopped (optional for garnish)
- 1 unit avocado, sliced (optional for garnish)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-5 minutes until it becomes translucent.
Stir in the minced garlic, diced red bell pepper, diced carrot, and diced celery. Sauté for about 5 minutes, until the vegetables begin to soften.
Add the plant-based ground "beef" to the pot. Cook, stirring frequently, until it is browned and well combined with the vegetables, about 5 minutes.
Mix in the can of diced tomatoes, kidney beans, black beans, and tomato paste. Stir to combine.
Pour in the vegetable broth, and add the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and bay leaf. Stir everything together until well mixed.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the bay leaf. Taste the chili and adjust the seasoning if necessary with more salt or pepper.
Serve the chili hot, garnished with chopped fresh cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.7 g | 182% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 10.9 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7823 mg | 340% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 110.9 g | 396% | |
| Total Sugars | 65.2 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1146 mg | 88% | |
| Iron | 49.9 mg | 277% | |
| Potassium | 9054 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
